Awesome Thanksgiving Meatballs with Cranberry-Orange Aioli

GuerrillaCulinarian's picture

Nov. 25, 2013

Thanksgiving dinner in every bite!

This awesome appetizer is great for a holiday party or a pre-Thanksigiving get together. Turkey, mashed potatoes and herbs come together for this tender and juicy delight. Then finish it off with the savory-sweet Cranberry-Orange Aioli dipping sauce!


Ground turkey 1 Pound
Idaho russet potatoes 1
Shallot 1 , finely chopped
Garlic 4 Clove (20 gm) , minced (3
Fresh thyme 1⁄2 Teaspoon , finely chopped (or 1/4 tsp. dried thyme)
Fresh rosemary 1⁄2 Teaspoon , finely chopped (or 1/4 tsp. dried rosemary)
Fresh sage 1 Teaspoon , finely chopped (or 1/2 tsp. dried sage)
Unsalted butter 1 Tablespoon (room temperature)
Eggs 1
Panko breadcrumbs/Breadcrumbs 1 Cup (16 tbs)
Kosher salt 1 Teaspoon
Cracked black pepper 1 Teaspoon
Olive oil 1 Tablespoon
Italian parsley 1 Tablespoon , roughly chopped
For cranberry orange aioli
Whole cranberry sauce 1⁄2 Cup (8 tbs)
Mayonnaise 1 Cup (16 tbs)
Orange zest 1 Tablespoon
Orange juice 2 Tablespoon
Fresh thyme 1⁄2 Teaspoon
Stone ground mustard 1⁄2 Teaspoon
Kosher salt 1⁄2 Teaspoon
Cracked black pepper 1⁄2 Teaspoon




1. Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil and set aside.

2. Pierce the potato several times with a fork and microwave for about 8 minutes until soft, but not mushy. Allow to cool to room temperature.


3. In a medium-sized bowl add in the turkey, shallot, garlic, herbs, egg, salt and pepper.

4. Slice the cooled potato in half lengthwise and spoon into a small bowl, discarding the skin.

5. Add in the butter and mash until soft and the butter is mixed throughout.

6. Add the mashed potato into the turkey mixture then add in about half of the bread crumbs. Gently combine the ingredients, but don’t over mix. If the mixture is too wet, add in a bit more breadcrumbs until it comes together and is sticky, but not too dry.

7. Form into golf ball-sized meatballs and place on a rack atop on prepared baking sheet.

8. Drizzle the meatballs with the olive oil and place in the oven for 35-40 minutes until the internal temperature reaches 160.


9. Recipe follows.



1. In a food processor, combine all the ingredients and blend until smooth. Cover and put in the fridge for about 20 minutes while the meatballs are cooking.


2. Garnish the meatballs with the parsley and serve hot or room temperature with the Cranberry-Orange Aioli.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 60 Minutes
Servings: 8